How many salads do you eat a week? Are you like me and try to have a salad every night with dinner or do you find that to be too much work? This vinaigrette is a game changer for making salads a part of your everyday meals. Honestly, a lot of the time I call my dinner salads “simple side salads” and just toss the mixed spring lettuce in this all-purpose vinaigrette, that’s it! No cutting or chopping… just lettuce and dressing. And you know what? It’s freaking delicious!
I make a batch of this dressing, or a variation of it, every Sunday and then use it throughout the week at dinner and for lunch salads as well. It compliments any salad perfectly and really helps me stay on track with getting my leafy greens in. Dressing are notorious for being packed with fats and sugars. I love that this vinaigrette uses healthy fats from the olive oil, and you can adjust if you would like any sweetness in it (I opt to not use any maple syrup, but many people like the hint of sweetness). I have written about similar dressings in THIS summer salad post and THIS meal prep post, but I’m hoping that having one blog post designated to this dressing makes it easier for you to find!
- juice of two large lemons
- 3/4 – 1 cup extra virgin olive oil
- 1 teaspoon stone ground mustard
- 2 tablespoons shallot, minced (about 1/2 large shallot)
- 2 tablespoons parsley, minced*
- 3 garlic cloves, minced
- salt and pepper to taste
- Optional: splash of maple syrup to balance out acidity (I don’t do this, but my hubby loves it)
*You can use any fresh herb you like! I’ve used variations of parsley, rosemary, thyme, sage, and oregano.
Directions & Storage Info:
Place all ingredients in a mason jar and seal lid. Shake until thoroughly mixed. Use immediately or store in refrigerator until ready to use. Before using, make sure you mix the vinaigrette again, as the oil and lemon juice settles out. Vinaigrette will last 5-7 days refrigerated.
Note: if the temperature of your refrigerator is very cold, the olive oil will start to slightly solidify. If this happens, remove the metal cap from the mason jar and microwave the jar for 10-15 seconds until the oil is liquified again. This actually makes the dressing slightly warmed, which can be really nice on a cold salad!
Is posting about a simple recipe like this helpful? I know it’s not elaborate, but it’s something I use every single week, and always get lots of compliments on this dressing when friends try it. It’s been a game changer for my weekly meal planning too! I hope you love this vinaigrette as much as I do and that it helps you incorporate more salads into your weekly meal plans!